Stuffed Acorn Squash

I created this recipe to use up some things from last week's CSA box (acorn squash, mustard greens, and apples). This is one of those recipes that is easy to customize based on what you have on hand. Instead of bulgur wheat, you could use quinoa. Instead of mustard greens, you could use kale, chard, or spinach. Instead of apples, you could used dried fruit, like raisins or cranberries.

Ingredients:

• 2 small acorn squash, halved and seeds removed
• 3/4 C. bulgur wheat
• 1.5 C chicken or vegetable broth
• 1 Tbsp. olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3-4 stalks of celery, diced
• 1 bunch of mustard greens, washed and torn (large stems removed)
• 1 apple, cored and diced
• 1 Tbsp. butter
• salt and pepper, to taste
• parmesan cheese, for garnish

Put the squash on a baking sheet and season with salt and pepper. Bake at 425 for 45 minutes, until tender. 

While the squash is baking, combine the bulgur wheat and broth in a saucepan and bring to a boil over medium-high heat. Cover and reduce the heat to low. Simmer for about 15 minutes, until the liquid is absorbed. Add the butter and season with salt and pepper to taste.

Meanwhile, saute the onion, garlic, and celery in a skillet over medium heat for about 10 minutes. Add the greens and cook until wilted, then add the apple and cook for about 5 more minutes. 

Remove the squash from the oven. Scoop out some of the flesh of the cooked acorn squash, leaving enough to keep the shape of the shell. 

Add the squash to the skillet. Season with salt and pepper to taste. Add the bulgur wheat and stir until combined. Taste for seasoning.

Spoon the bulgur wheat mixture into the acorn squash shells. Sprinkle with the cheese and bake for about 5 minutes to melt the cheese and heat everything through.